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Christmas: Best-Ever Pumpkin Pie

Source of Recipe

From "Camille Glenn's Old-Fashioned Christmas Cookbook"


Recipe Introduction

"One of the glories of the fall and winter seasons in the Deep South, especially during the Christmas holiday, is pumpkin pie. When the snow covers the ground and the cold air chills our bones, what could taste better or make us feel happier than to share with friends and loved ones our favorite pies? Dress up the pie with a touch of whipped cream, if you like, but don't ever forget the coffee."

List of Ingredients

◦  2 cups best-quality canned puréed pumpkin
◦  1 cup heavy or whipping cream
◦  3 large eggs
◦  1 cup sugar
◦  1 tsp salt
◦  1¼ tsp ground cinnamon
◦  ¾ tsp ground ginger
◦  ¼ tsp ground allspice
◦  ¼ tsp ground cloves
◦  ¼ tsp freshly grated nutmeg
◦  1 tsp pure vanilla extract
◦  1 standard 10-inch pie shell, partially baked and cooled
◦  2 Tbsp unsalted butter


Recipe

Preheat the oven to 400° F.
Measure the pumpkin into a roomy bowl. Add the cream and eggs and beat thoroughly with a whisk.

In a small bowl, combine the sugar, salt, and spices. Toss them together well. Beat into the pumpkin mixture. Add the vanilla and mix thoroughly.

Spoon the filling into the partially baked and cooled pie shell. Dot with the butter.

Place the pie on the lowest rack of the preheated oven and bake for 8 to 10 minutes, then lower the heat to 350° F and continue to bake the pie until a knife inserted in the middle comes out clean and the crust is light golden brown, about 45 minutes.

Allow the pie to cool slightly before serving. Pass the whipped cream separately.


Serves 8